Please make your dream a reality. Seriously who needs gingerbread houses?
Tell her she is most welcome.
For a bit, but it will eventually separate out, so it only works in small, cocktail-sized batches.
After weighing it out, I discovered I was adding too little in most cases!
If pepper were part of some chemical reaction in the dish, then sure, I would do that, but a few “wrong” turns in either direction isn’t going to compromise the dish that much.
Oooh this tiny paper funnel idea is good too!
I lost the little cap!
Ooooh yes to hoisin.
This sounds like a good, fully formed plan.
Yeah we did duck, so this is good information to have.
I’m definitely going to break it down into different portions, like I did with the turkey. We can even do the breasts two different ways!
I cannot speak for every shellfish, but it did not make a difference with these. I’ve even reheated some in a 135-degree bath and they were still perfect!
I tried to caramelize some onions this way waaaay back at the beginning of this column. It didn’t not work. The temp is just too low and there’s nowhere for the water to go.
Good question! Fixed to reflect the truth.
Ah jeez my eyes cry for yours.
That sounds veeeery niiiiice.
OMG Cap’n Crunch!
Aw that’s very sweet.